I really like the filling for this. What I had was really 3 stars worth but feel it is my fault as the purchased pizza crust was too thick for this thin crust lover. Next time I will make my own crust and it will be really yummy!

Reviewer:

so incredibly delicious. I made only a few minor tweaks...subbed plain Greek yogurt for sour cream and because it's my favorite less-mess way to make bacon, I cooked that on a baking sheet in the oven at 400 for about 15-20 minutes, using center cut bacon so there wasn't too much grease, and then used some of the drippings to saute the onion, garlic, & spices (cooking the spices this way really helps enhance the flavors). I didn't measure the cheese, just eye-balled it -- probably used less than the recipe called for which was perfectly OK, this is a very rich & filling recipe! and then I added little dollops of raspberry jam on top just because that's my favorite dipping sauce for jalapeno poppers so I figured it would be good. Used a pre-made pizza dough (the kind you find in the refrigerated section next to the cookie dough and biscuits) and my hands-down favorite method for cooking pizza (which I learned from Chef John's recipe for Ham, Asparagus, & ricotta pizza, also on this site)...5 minutes on the bottom rack of a 550 degree oven, and then 5 minutes on the top rack. (this gives a perfectly cooked, crispy on the outside, slightly chewy on the inside crust...mmmmm) The end result was Jalapeno Popper Pizza perfection! My compliments to the creator of this recipe -- it is most excellent!

Reviewer:

My pizza crust was a 12inch. I think that maybe the issue. It was VERY rich. Too much cream cheese. Maybe if my crust was larger? (12 i think is pretty standard) then, it would have been thinner and better. I will try again with more sour cream and less cream cheese.

Reviewer:

Poppers AND Pizza? It's like a little Game Day celebration in your mouth. Touchdown! We made these exactly as written with lizard_C9's Italian Feather Bread Pizza Dough (my personal fave here on AR). My DH doesn't do well with pepper seeds, so I had to seed the peppers for his pizza. Mine was a combo of seeded and au natural peppers. Mine was better, not because it had more heat (jalapeños aren't very hot), but because it tasted more of the peppers themselves. If you don't want heat, by all means seed your peppers, but I'd suggest using extra peppers to make sure they're not muted by the sauce. Speaking of the sauce, it has a lovely oniony smoky thing going on that would make an excellent base for a mushroom pizza. Anyway, if you like poppers even a little bit, you're going to love this pizza!
EDIT - I've probably made this 8-10 times since my initial review. it is literally our favorite pizza now. An easy weekday lunch crust is Flatout's Artisan Thin Pizza crust, super thin, and just delicious. I keep the base sauce sans bacon grease on hand for several different pizzas, then when I fry up the bacon for this one, I brush bacon grease onto the pizza skin, sauce it, then top it. I bake it in my Breville Smartoven. So easy, and takes less than 30 minutes start to finish. BTW - Jalapeño peppers freeze exceptionally well. Simply slice or dice them, put them in a quart freezer bag, and freeze. They hold their shape and don't get at all watery.

Reviewer:

We were so excited! There was definitely too much cheese happening. It overpowered all the other ingredients so there was no real taste - those gorgeous onions just disappeared - and the cumin was odd in a pizza. I'm definitely making it again, but this time with oregano/basil/and maybe a little paprika for color, and I'll be reducing the amount of cream cheese/other cheeses as well.

Reviewer:

I followed this exactly, so that I might judge the recipe for itself. The flavor was good. I think this might be best on a thin crust, as the thicker crust overwhelmed the toppings a bit. I used home-grown jalapenos, which may have been milder than others, but we found the flavor needed just a little more of a boost. I will be making this again, but will double the bacon and jalapenos next time. Great idea for a great pizza! Thanks for the recipe!